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Lemon, Coconut, and Pistachio Cake
Ingredients
  • 1 stick (8 tablespoons) unsalted butter at room temperature, plus more for greasing the pan
  • 1¼ cups granulated sugar, divided
  • 3 large eggs, at room temperature
  • 1¼ cups all-purpose flour, plus more for greasing the pan
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ cup + 1 tablespoon unsweetened shredded coconut, such as Bob’s Red Mill, divided
  • ⅓ cup shelled unsalted pistachios, about ¾ cup unshelled
  • ½ cup + 2 tablespoons full-fat coconut milk, divided
  • 1 tablespoon lemon zest (2 lemons)
  • 5 tablespoons freshly squeezed lemon juice, divided
  • ½ teaspoon vanilla extract
Steps
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